Sesame Chicken Rice (rice cooker version)

Ingredients: 

• 5 pieces of chicken wings (sliced to separate drums and wings) 
• 4 pieces of dry mushrooms (washed and soaked to rehydrate) 
• 6 red onions (sliced) 
• 4 cloves of garlic (minced) 
• 5 slices of ginger 
• 2 cups of jasmine rice 
• 3 tbsps of sesame oil 
• 2 tbsps of shallot oil 
• 3 tbsps of fried shallots (optional) 
• 2 tbsps of chopped spring onion (optional)

Seasonings: 

• 2 tbsp light soya sauce 
• 2 tbsp dark soya sauce 
• 1 tbsp Chinese cooking wine 
• 1 tsp oyster sauce. 
• A dash of pepper 
• A dash of fish sauce 

Method: 

1. Rubbed some salt onto chicken wings to remove smell and dirt. Rinsed off. Marinate with 2 tbsps of light soya sauce, 1 tbsp of ginger juice, 1 tbsp oyster sauce and a dash of pepper. Set aside for an hour. 
2. Lightly squeeze water out from mushrooms and sliced into half. Set aside. 
3. Heat wok with sesame oil. Sauté sliced onions, garlic and ginger till fragrant. 
4. Add mushrooms and Stirfry for a minute. 
5. Add marinated chicken wings and fry till chicken are no longer pink. 
6. Add seasonings. Mix well and off heat. 
7. Washed rice and placed in rice cooker. Add mushrooms water and top up with more water for rice. Add shallot oil and a tsp of salt and mix well with rice. Start rice cooker. 
8. When the water in the rice cooker is reduced, add the chicken mixture onto the rice and closed rice cooker to continue to cook. 
9. Set rice cooker to warm mode when rice is cooked. Leave it for about ten mins. 
10. Heat up about 1tbsp of sesame oil and drizzle on top rice. Mix rice and chicken well and serve hot. Garnish with some fried shallots and chopped spring onion. 

Stirfry Udon

Ingredients: 

• 2 packets of Udon, remove from packaging, add hot water to rinse Udon and drained 
• 4-5 pieces wongbok long cabbage, sliced 1/2 carrot , julienned 
• 1 boneless chicken leg, cut into strips, marinated with light soya sauce, sesame oil, ginger juice and oyster sauce 
• 1 yellow onion , sliced 
• 3 stalks of spring onion, cut into sections (for garnishing) 

Method: 

• Heat wok with a tbsp of oil. Stirfry chicken it’s no longer pink. Remove and set aside. 
• Add another 2 tbsp of oil in wok. Add onions and sauté for a minute. Add stem of cabbage and carrots. Mix well and fry till slightly wilted. 
• Add leaves of cabbage. Fry for a minute 
• Add 2tbps of hot water/chicken stock. 
• Add Udon and mix well. 
• Add chicken pieces and mix well. 
• Add seasonings. 1 tbsp mirin, 2 tbsp light soya sauce, 2 tbsp kecap manis, 1 tsp dark soya sauce (for colour). Mix well and fry till sauce starts to dry and Udon well coated with sauce.
• Taste and adjust accordingly. 
• Add spring onion to garnish. Serve hot. 

Seafood Hor Fun (海鲜河粉)

Ingredients: (portion for 2 adults, 2 kids)

• 800g of broad kway tiao (bought from wet market)
• 8 pieces of Prawns (remove shell and devein)
• 1 medium-size sotong (cleaned and sliced into pieces)
• 200g lean meat (sliced to thin pieces) 
• 100g sliced fish (optional, can use any fillet fish) 
• Fishcake (sliced) 
• A handful of cai sim 
• 5 cloves of garlic, minced 
• 2 beaten eggs
• Half bowl potato starch mixed with water
• About 1.5litres of homemade chicken stock (refer to notes at end of recipe) 

Method:

1. Marinate sliced lean meat with 1/2 tsp of salt, 1/2 tsp of light soya sauce, 1/2 tsp cooking wine, 1/2 tsp sesame oil, a dash of pepper  and 1 tsp of corn flour. Mix well and set aside or at least 30 minutes. 
2. Heat wok with some oil on medium heat. Add minced garlic and fry till fragrant. Add kway tiao and use chopsticks to loosen. Add dark soy sauce and light soy sauce. Mix well and stir fry for about 5 minutes. Add more sauce if you want your Kway tiao darker. Fry A little longer if you want them charred. Remove and set aside. (I normally don’t rinse Kway tiao. If you have concerns, you can rinse quickly over running water on colander.) Drain and add some cooking oil. 
3. Heat same wok with some oil. Stirfry garlic till fragrant. Add marinated lean meat. Stirfry till Pork is no longer pink. Add in homemade chicken stock. Bring to a boil. Add prawns and sotong. Add caixin, marinated sliced fish and fish cakes. 
4. Add seasonings: light soya sauce, oyster sauce, fish sauce, a little dark soy sauce for colour,  some pepper and a dash of cooking wine. Mix well. Taste and adjust accordingly to your taste.
5. Thickened with potato starch water. Drizzle beaten eggs all around. Let it set for five seconds, then off heat and use spatula to gently stir.
6. To serve, place some kway tiao on plate and pour sauce over. Serve hot with green chili. 

Notes: 

To make homemade chicken stock, prepare 4 chicken carcasses and 1 dozen of chicken feet. Blanched chicken carcasses and chicken feet to remove blood. Remove, rinsed and set aside. Boil about 2 liters of water in a fresh pot. Prepare 3 stalks of spring onion, 2 inch size ginger, 10cloves of garlic and 2 stalks of coriander roots (optional). Placed ingredients and blanched chicken into the fresh pot of water. Bring to a rolling boil for 25mins and lower heat to a simmer. Simmer gently on stovetop for 1-1.5 hours. 

I prefer to use a thermal to pot to cook chicken stock. Bring the ingredients to a boil for 15mins. Then transfer to outer pot for at least 6 hours. Reheat thermal pot. Bring to a rolling boil and transfer to outer pot for it to continue to cook for another 6-8hours for thicker broth. You can reheat the third time and chicken stock is good to use.